Mexican

Hot Salsa Pinto Beans and Rice is for Dinner.

Hot Salsa Pinto Beans and Rice takes 10 minutes to prepare.

Hot Salsa Pinto Beans and Rice takes 20 minutes to cook.

Hot Salsa Pinto Beans and Rice makes 6 servings.

The ingredients for Hot Salsa Pinto Beans and Rice are:

1 T extra virgin olive oil
1/2 c coarsely chopped celery
1 large onion, coarsely chopped
1 green bell pepper, coarsely chopped
2 large garlic cloves, minced
1 28 oz can diced tomatoes, drained
1 1/2 c vegetable stock or water
2 T tomato paste
1/2 t paprika
1/2 t salt
1/4 t cayenne pepper
1/8 t freshly ground black pepper
1 1/2 to 2 c cooked or canned pinto beans, rinsed and drained if canned
2 T chopped fresh Italian parsley
1 T tamari
4 to 5 c hot cooked Texmati, Louisiana pecan or other rice

Here is how you make Hot Salsa Pinto Beans and Rice:

In a large saucepan, heat the oil over medium heat. Add the celery, onion, bell pepper and garlic and cook stirring occasionally, until the vegetables are soft, about 5 minutes. Add the tomatoes and stock and bring to a simmer.Stir in the tomato paste, paprika ,salt, cayenne pepper and pepper and reduce the heat to low. Add the pinto beans, parsley and tamari and simmer for 10 minutes. Serve over the hot rice. ***notes*** I did not have any tamari so I left it out. I used brown rice instead of Texmati or Louisiana pecan. I also used water instead of stock.Number of Servings: 6Recipe submitted by SparkPeople user LIV2RIDE.

The nutritional information for Hot Salsa Pinto Beans and Rice is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 289.6

• Total Fat: 4.0 g
• Cholesterol: 0.0 mg
• Sodium: 297.5 mg
• Total Carbs: 55.5 g
• Dietary Fiber: 10.1 g
• Protein: 9.9 g

Hot Salsa Pinto Beans and Rice is Mexican cuisine.

The dietary needs meet for Hot Salsa Pinto Beans and Rice is Vegan